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Provisioning with Taste [BVI Dessert Recipe]

Adopted from Susie Younkle’s original recipe in Taste

Like ice cream?

Who doesn’t.

Unfortunately, ice cream is usually an orphan, rarely making a boat provisioning shopping list – primarily, because freezers on yachts often lack the cooling function of a home freezer.

Life on a boat requires a bit of practical thinking and perhaps a few sacrifices in provisioning, like the luxury of ice cream; however, the innovative practicalities that can be employed allow sailors to enjoy the delights that they would otherwise forego.

Susie Younkle’s solution to this frozen dessert enigma is the Italian dessert known as Granita, a refreshing, icy ‘sweet’ made from fruit juice, water and sugar. The name emerges from the granular texture produced in the stir and freeze process.

Although resembling a beverage “the Granita is actually a dessert…This Granita combines some of my favourite island flavours,” Susie said, referring to the dessert’s unique appearance and taste. “ It’s also wonderfully light and just sweet enough to satisfy my craving for dessert.”

In its final form, the dessert is a slushy, light way of quenching your thirst on a hot summer evening – perfect for this season which promises to be a scorcher.

¼ C sugar,
¼ C boiling water,
1 C freshly squeezed grapefruit juice,
¼ C lime juice,
1 Tbl grenadine,
¾ C finely diced ripe mango,
2 tsp finely chopped mint

In a medium bowl, combine boiling water and sugar. Stir until sugar is dissolved. Add fruit juices and grenadine to sugar mixture. Pour all liquid into a shallow baking dish (e.g. an 11” x 7” dish). Place in freezer and freeze for about 4 hours or longer, scraping mixture with a fork every hour or two.

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Combine mango and mint in a small bowl. Divide granita among four bowls and top with mango-mint salad. Garnish with mint sprigs if desired. Serves four.

For details on purchasing the aLookingGlass publication: www.tastebvi.com 

 

Erin Paviour-Smith

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